Cod and Eggplant Tikka Masala

Cod and Eggplant Tikka Masala
Chef Brainy
What Started it all:
Cod, Eggplant, canned tomatoes, frying pan

A flavorful and spicy Indian-inspired dish that combines the tender flakiness of cod with the rich flavors of eggplant and tomatoes.


  • 1 pound cod fillet, cut into 1-inch pieces
  • 1 large eggplant, sliced into 1/2-inch thick rounds
  • 1 can (14.5 oz) diced tomatoes
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cayenne pepper
  • Salt and pepper, to taste
  • 2 tablespoons plain yogurt (optional)


  1. Preheat the frying pan over medium-high heat.
  2. Add the cod pieces and cook for 3-4 minutes per side, or until cooked through. Remove from the pan and set aside.
  3. In the same pan, add the sliced eggplant and cook for 3-4 minutes per side, or until tender and lightly browned.
  4. In a small bowl, mix together the cumin, coriander, and cayenne pepper.
  5. Add the spice mixture to the pan with the eggplant and stir to combine.
  6. Add the canned tomatoes to the pan and stir to combine.
  7. Add the cooked cod back into the pan and stir to combine with the tomato and eggplant mixture.
  8. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened and the flavors have melded together.
  9. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with a dollop of yogurt if desired.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.